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How to Make Grilled Pineapple Teriyaki Chicken Tacos at Home

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These Grilled Pineapple Teriyaki Chicken Tacos combine sweet, smoky pineapple with savory, umami-rich teriyaki chicken for a colorful, flavor-packed meal. Perfect for casual cookouts, weeknight dinners, or festive gatherings, this recipe is highly customizable—swap proteins, adjust spice levels, or prep components ahead for stress-free entertaining.

Ingredients

Scale

For the chicken

  • 1 lb (450 g) boneless chicken breasts, thinly sliced
  • ½ cup teriyaki sauce
  • 1 tbsp honey
  • 1 tsp sesame oil
  • 1 garlic clove, minced
  • 1 tsp fresh ginger, grated

For the grilled pineapple–pear salsa

  • 1 cup fresh pineapple chunks
  • 1 cup ripe pear, diced
  • ¼ cup red onion, finely chopped
  • 1 jalapeño pepper, seeds removed and minced
  • 2 tbsp fresh cilantro, chopped
  • 1 tbsp fresh lime juice
  • 1 tsp olive oil
  • Salt and black pepper, to taste

For serving

  • 8 small corn or flour tortillas
  • 1 cup shredded cabbage or lettuce
  • 2 green onions, thinly sliced
  • 1 tbsp sesame seeds (optional)

Instructions

Preheat a grill or grill pan over medium-high heat. Toss the pineapple chunks in a little olive oil, then grill until lightly charred on all sides. Remove and let cool slightly before dicing.

In a medium bowl, whisk together teriyaki sauce, honey, sesame oil, minced garlic, and grated ginger. Add the sliced chicken, toss to coat evenly, and let marinate for at least 15 minutes.

Heat a skillet over medium-high heat. Add the marinated chicken (reserve any excess marinade) and cook, stirring occasionally, until the chicken is cooked through and the sauce has thickened and glazed the pieces, about 6–8 minutes.

Meanwhile, prepare the salsa: in a bowl, combine grilled pineapple, diced pear, red onion, jalapeño, cilantro, lime juice, olive oil, and season with salt and pepper.

Warm the tortillas in a dry skillet or wrapped in foil in a low oven.

To assemble, lay a tortilla flat, top with a little shredded cabbage, add teriyaki chicken, spoon over some pineapple–pear salsa, and garnish with sliced green onions and sesame seeds if desired

Notes

  • Marinating overnight yields deepest flavor.

  • Reserve excess marinade to glaze chicken safely—bring it to a boil before use.

  • For extra creaminess, add a dollop of avocado crema topped with lime zest.

  • Prep salsa up to 3 days ahead; juice from the pear may mellow texture over time.

 

  • Store grilled pineapple and cooked chicken separately to maintain optimal texture.

Find it online: https://claradelish.com/how-to-make-grilled-pineapple-teriyaki-chicken-tacos-at-home/